Hokkaido Chiffon Cake
Introduction:
"Jun Zhi's Hokkaido Qifeng, in fact, just cut the amount of flour of ordinary Qifeng by half. Due to the lack of flour support, it collapsed to a surprising extent when it came out of the oven - the once so high roof fell flat as the ground. Qi Feng was originally sweet, but after filling it with cream, it was even sweeter. It's better to eat cake directly. "
Production steps:
Step 1: Cake Ingredients
Step 2: mix egg yolk with 15g sugar and beat well
Step 3: add milk and corn oil,
Step 4: stir evenly
Step 5: sift in flour
Step 6: mix well
Step 7: beat the protein into thick bubbles, add the remaining sugar in three times to beat
Step 8: become wet foam with hook
Step 9: dig 1 / 3 protein into the egg yolk paste and mix well
Step 10: rewind the protein
Step 11: mix well
Step 12: put it into the paper cup, 60% full
Step 13: put it in the middle of the oven, heat up and down 180 degrees, bake for 15-20 minutes
Step 14: the surface is golden, and it's out of the oven
Step 15: put the cream stuffing into the flower mounting bag with round mouth
Step 16: insert the inside of the cake from the center, squeeze until the surface of the cake bulges slightly, and pull out the flower mouth
Step 17: sprinkle a little sugar powder on the surface,
Materials required:
Eggs: 2
Low gluten powder: 18g
Fine granulated sugar: 40g
Corn oil: 15g
Milk: 15g
Vanilla cream filling: right amount
Powdered sugar: a little
Note: when the protein is wet and foamy, the taste will be more soft. There is no square paper cup, but a round one. The batter should not be too full, at most 60% to prevent the batter from expanding and overflowing during baking.
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Bei Hai Dao Qi Feng Dan Gao
Hokkaido Chiffon Cake
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